NOTES : Here is a wonderful pie - one of my all-time favorite recipes!! If its hot where you are - try it!! *Hint: I have trouble with clumping in my pies. I have solved that problem by using lukewarm water and dissolving the dry milk powder in the water. Then I let it sit a few minutes while I measure out other ingredients to get them ready to put in the recipe. Then I mix the wet mixture in with the pudding. A story (sorry this is such a long post): I saw JoAnna make this pie one Saturday on PBS. That night my husband and I were watching a movie on TV. During a commercial I surprised him with a piece of this pie. He tasted it and said, "Ummmm. This is good. Where did it come from?" I replied, "I made it during the last commercial!" I love JoAnna's philosophy - "If it takes longer to make it than to eat it, forget it!!" It is so cooling and refreshing and creamy and CHOCOLATEY..... mmmmmmmmmm
"I freeze this pie (individual slices). When I want it, I set it out about 15-30 minutes ahead of time. Let it thaw enough to eat it. WOWSERS!!! Is it good!!! I reminds me of mint chocolate-chip ice cream and York Peppermint Patties. (I didn't tell my daughter that this pie is "healthy" - I just told her that its a mint chocolate chip pie - she loves it). "
Maggie

From: MaryD
"I made this pie today minus the crust (no crust eliminates 110 calories and 5 grams of fat). I made it in the pie pan as it is so much easier to divide that way. Topped it with non-fat cool whip.

IT WAS WONDERFUL!!!! If you like the taste of Andre Mints, you will love this (even without a crust on it). Hal thought it was great too. Another keeper for my recipe file.

I had trouble posting this earlier. I hope it works this time. This is another way of keeping those chocolate cravings in control. I usually make this recipe into 3 larger (2 point) servings plus 2 smaller servings of 1 point each. I usually eat a serving with up to 2 T of FF Cool Whip or Redi-whip for the same point count.

2. Place 1 cake slice in the boffom of each of 4 (1 0-ounce) custard cups. Brush half of Kahlua evenly over cake slices, and top each with 1/4 cup yogurt mixture. Place remaining cake slices over yogurt mixture, and brush with remaining Kahlua. Top each cake slice with about 1 tablespoon yogurt mixture, and sprinkle evenly with remaining grated chocolate. Cover and chill. Yield: 4 servings.

"Here's some good news-- you don't have to fly all the way to Germany to enjoy this rich chocolate, coconut, and pecan combo! The flavors are so rich, no one will believe they're enjoying a "healthy" pie."

4. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball; place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

5. Place 2 tablespoons chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

NOTES : This is a really rich treat so thankfully you can't eat too many. AMAZING that they are only one point! Be careful when doubling the recipe...the mixture becomes harder to handle--would be easier to make two batches.
Nutr. Assoc. : 0 0 0 0 0 0

2. Combine first 8 ingredients (Cake mix through puudding mix) in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack.

3. Combine sugar and 4 teaspoons milk in a small bowl; drizzle over cake. Let stand 10 minutes. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt or microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake. Yield: 18 servings.

In a large bowl, beat together sugar, egg substitute, and butter on medium speed of electric mixer. Add bananas, sour cream, and vanilla. Beat again until smooth.

Gradually add flour mixture to bananas mixture, beating after each addition. Batter will be thick. Fold in chocolate chips.

Spoon batter into prepared pan and spread evenly using a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely on a wire rack. Cut in 16 pieces and store in an airtight container.

NOTES : Made for EWS Varsity Softball on 5/13/00. Baked it (in Pyrex pan) for an extra 2 minutes because it didn't appear done after 10. These were gone in a flash and requested again the following week!
Nutr. Assoc. : 0 0 4336 0 0 0 0 0 4886 0